Colorful Teriyaki Chicken Stir-Fry (Printable Version)
# What You’ll Need:
→ Protein
01 -
1 lb boneless skinless chicken breast
02 -
2 tablespoons cornstarch
→ Cooking Oil
03 -
1 tablespoon vegetable oil
→ Grains
04 -
1 cup cooked wild rice
→ Vegetables
05 -
1 red bell pepper, chopped
06 -
1 yellow bell pepper, chopped
07 -
1 cup broccoli florets
08 -
1/2 cup snap peas
09 -
1/2 cup chopped carrots
10 -
1/4 cup green peas
11 -
2 tablespoons chopped scallions
→ Garnish (Optional)
12 -
Fresh cilantro or sesame seeds
→ Teriyaki Sauce
13 -
1/4 cup low-sodium soy sauce
14 -
2 tablespoons honey
15 -
1 tablespoon rice vinegar
16 -
1 tablespoon sesame oil
17 -
1 garlic clove, minced
18 -
1 teaspoon grated fresh ginger
19 -
1 tablespoon cornstarch mixed with 2 tablespoons cold water
# Steps to Follow:
01 -
Pat chicken dry and toss with cornstarch in a bowl. Chop all vegetables and ensure wild rice is cooked and chilled.
02 -
Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Separately mix cornstarch with cold water to make a slurry.
03 -
Heat vegetable oil in a large wok or skillet. Cook the chicken for 5–7 minutes until golden and fully cooked. Remove from pan and set aside.
04 -
In the same pan, stir-fry the bell peppers, carrots, snap peas, and broccoli for 4–5 minutes. Add green peas and cook for an additional 1–2 minutes.
05 -
Return cooked chicken to the pan. Pour in the teriyaki sauce and stir to coat evenly. Simmer for 2 minutes before adding the cornstarch slurry. Cook until the sauce thickens.
06 -
Gently fold in the wild rice and heat through for another 1–2 minutes.
07 -
Top with scallions, sesame seeds, or fresh cilantro. Serve hot or divide into containers for meal prep.
# Additional Notes:
01 -
Use chilled or day-old rice to prevent mushiness when stir-frying.
02 -
Always prep all your ingredients in advance, as stir-fry moves quickly.
03 -
Avoid overcrowding the pan; cook ingredients in batches if needed.